Ruth Haffly wrote to Dave Drum <=-
No way I'm gonna drive an hour and a half for *anyone's* food - not
just fats food. If I'm already in the area for some legitimate reason
- that's a different story.
Agreed. There's a Tanger Outlet mall in the same area; we've stopped a
few times but it's not a regular destination for us.
Which sent me to the Bing search engine. Now I'm confused on a higher
plane as to whether "Tanger" is folggin its own merch or is a developer offering strip mall space for others to peddle their trash.
Saw ortho dr yesterday as follow up from fall on trip. New x-rays
showed no bone fractures (Utah ER thought possible hairline fracture of
One thing I have learned as I get older. We don't heal up as quickly
as we used to did when we wore a younger person's clothes.
That's for sure! Most of the bruises and scrapes are well on their way
to healing; the elbow and knee are going to take longer. I'm going to
try to sit down at the sewing machine next week to finish a job started
in April, just down to buttons and button holes. I've been doing small amounts of hand wash dishes and laundry but leaving the major dish
doing and meal prep for Steve. Latter has been a lot of eating out of
our freezer.
Got to rotate your stock brfore it's been in there so long you are
asking "What did this used to be?" Bv)=
I'm pretty good about labelling and keeping an inventory for the big freezer, have had a few "what's this?" moments with things in the
fridge freezer.
I'm pretty good about that. But once in a while I hit a mystery placket.
If I thaw it out and it's nothing I want to deal with at the time then
Jasper, Eva and/or Isoble get at "treat"
I'm gonna be busy from Monday with all manner of medical stuff. Monday
is the start for the radiatio0n trreatments for the lung cancer. Then
off to my primary doctor in the afternoon. Got to call Monday to reschedule an appointment with rheumatology that conflicts with my
final radiation deal.
The oncologist assures me that I will not glow in the dark. DRAT!
No, you won't but one side effect is fatigue--and not just ordinary tiredness. For me it hit several weeks into treatment--and it was so overwhelming that I would have to immediately stop what I was doing (making sure stove was turned off, etc) and go lie down for a while.
That persisted for a time after finishing radiation, still get it every
so often. I had pre made a couple of weeks worth of meals before
starting treatment and put them in the freezer--a big help.
My priary care doctor (yesterday afternoon) told me about the fatigue but
not when it hits. I feel fine currently. Got any advice on when to expect
the "side effect"?
When I make this I generally freeze half (or more) for future DD>
reference. And I'll be pulling my last batch out the freezer for DD>
tonight's meal. DD> Sided with creamy cole slaw and Tatger Tots.
Title: Pulled Brisket Sandwiches
Categories: Beef, Herbs, Sauces, Breads, Chilies
Yield: 12 servings
Might want to check out your supply of meals in the freezer for days
you don't feel like cooking.
Been there, done that. And my S-I-L seems to have made me a "project",
Last night she sent my brother over with a casserole dish filoled with
penne and meatballs in a marinara and 4 slices of home-baked garlic bread.
I downed a fourth of it and the rest went into the fridge. I won't need
to get into the Healthy Choice frozen entrees for a while.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T.'s Sourdough Starter
Categories: Five, Breads, Fruits
Yield: 2 servings
16 oz Flour
3 oz Pineapple juice
10 oz Filtered or spring water
MAKE SEED CULTURE: Combine 1 ounce of the flour and 2
ounces pineapple juice in a large glass or small
nonreactive bowl. Cover tightly with plastic wrap and
leave at room temperature, stirring with a wet spoon
twice a day. Bubbles should appear after 24 to 36 hours.
After 48 hours, add 1 ounce flour and remaining
pineapple juice, stirring to incorporate. Re-cover with
plastic wrap and leave at room temperature, stirring
with a wet spoon twice a day. When it is foamy, in 1 to
4 days, combine 2 ounces flour and 1 ounce filtered or
spring water in a medium nonreactive bowl. Add seed
culture, stirring to incorporate, and re-cover with
plastic wrap. Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days,
convert it into a starter: Combine 12 ounces flour and 9
ounces filtered or spring water in bowl. Add 4 ounces of
seed culture mixture (discard the rest, or use to make a
second starter) and mix until fully incorporated.
Transfer to a lightly floured surface and knead for 2
minutes. It should have the consistency of bread dough.
Transfer to a nonreactive bowl and let rest at room
temperature until it doubles in size, about 4 to 8
hours. Knead lightly, then store in container with
tight-fitting lid (container must be large enough to let
starter triple in bulk).
Store in refrigerator.
TIP: Every 5 to 10 days the starter will need to be fed
with more flour and water. Follow the directions in step
2 above, substituting starter for seed culture.
By Oliver Strand
Yield: 2 pizza recipes and leftover starter
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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